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These crispy pan roasted chicken thighs are super easy, crispy, and delicious. Ready in just 30 minutes so they’re perfect for weeknight dinners!
Who needs a new, elevated chicken recipe that’s done all in 1 pan and ready in 30 minutes?
These crispy pan roasted chicken thighs are the perfect weeknight meal and a total crowd pleaser!
The chicken skin gets super crispy, while the dark meat stays ultra juicy.
And the best part about these chicken thighs is that you let the pan do all the work for you.
No fussing, no flipping, nada.
You’ll love how easy and delicious these crispy pan roasted chicken thighs are!
Ingredients for crispy pan roasted chicken thighs
- Bone-in, skin-on chicken thighs – Both the bone and the skin help keep these chicken thighs juicy and delicious.
- Coconut oil – Coconut oil can hold up to high cooking temperatures.
- Salt and pepper – It seems simple, but super important to help bring out the flavors in our chicken thighs.
Tips for making successful crispy chicken thighs
Step 1
You will need chicken skin to make crispy pan roasted chicken thighs; so leave that skin on!
Step 2
Make sure you season your chicken thighs well. Don’t be afraid of that salt and pepper!
Step 3
Put your chicken thighs, skin-side down in your skillet, and leave them alone.
Do not touch them.
You need to give the chicken time for the skin to evenly render out its fat and get crispy without you poking and prodding it.
Step 4
Monitor your heat!
If you notice anything starting to smoke or smell like burning, simply dial back on your heat.
Alternative oils
If you can’t use coconut oil, some great alternatives are corn, safflower, or avocado.
All these oils have high smoke points, which means they can withstand high temperatures.
Other seasonings
I’ve decided to use salt and pepper here, but feel free to use lemon pepper, cajun seasoning, or any favorite spice rub.
Just remember to monitor your heat so nothing burns.
Storage and leftovers
These chicken thighs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating is as simple as putting them in a pan on the stove, skin-side down on medium-low heat, for 5-7 minutes or until heated thoroughly. This will gently re-crisp the skin and warm the chicken throughout.
These crispy pan roasted chicken thighs are also pretty tasty cold out of the fridge.
More chicken thigh recipes
- Craving something spicy? Try my Chili Mango Lime Grilled Chicken Thighs
- Need something with easy cleanup? Try my Sheet Pan Garlic Lemon Chicken
- Love fall flavors? Try my Maple Ginger Chicken Thighs
- Looking for sweet and spicy? Try my Honey Spiced Glazed Chicken
- Want to use your
air fryer ? Try my Air Fryer Chicken Thighs
Crispy Pan Roasted Chicken Thighs
Equipment
Ingredients
- 4 bone-in skin-on chicken thighs
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 425 degrees F.
- Layout chicken thighs and trim off any extra skin.
- Cover the skin of the chicken with the desired amount of kosher salt and black pepper.
- Over medium heat, set an 8-inch oven-safe skillet and add coconut oil.
- Let the oil melt and get hot.
- Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.
- Let the chicken cook for 10 minutes.
- After 10 minutes place the chicken in the oven for another 5 minutes.
- After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.
- Remove the chicken from the oven and let it rest for a few minutes before devouring.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Daddy had dinner duty tonight and I decided to do something different with the chicken thighs. I used non-stick skillets (plural, cooking for 6), but I out a slight spin on it because I wasn’t sure if they were oven safe. I switched them over to a baking tray when it was time for the oven. The skin was crispy to perfection and the meat was juicy. I have already been asked to make it again.
Hi there! This simple recipe looks amazing! Going to try tonight but I only have boneless thighs on hand – they have skin though! Should there be any modifications to the recipe for boneless? Thanks!
Crispy and tender!
We have a gas stove and we used a cast-iron skillet. This recipe is well written. Rather than cooking at medium-high, I turned it down one notch – you’ll need to adjust the heat accordingly; all stoves heat differently. Our thighs turned out crispy and tasty. Once the thighs were 165 degrees, we let the thighs rest in the oven with the door open. In this cold weather, that always feels good! Thanks, Nutmeg, for a quick an easy method!!
Love Chicken thighs, or legs, the dark meat is much more juicer, and tender and the bone give much flavor..
I made this in my cast iron and it turned out great. I didn’t have coconut oil and just used vegetable. Skin was very crispy! I’m tempted to trying this same technique but using split chicken breast with skin on.
perfect the first time! this will become a staple around here. Thanks
I made these tonight, made sure my thighs were dry, added salt/fresh cracked pepper, small amount garlic powder and paprika. Then used my black skillet and flowed your cooking instructions to the letter…timed and all! They were ABSOLUTELY DELICIOUS!!! The skin was PERFECT and the meat was juicy and tender. This is my new go to for thighs!! Thanks so much!!
A friend led me to this recipe and wow this is my go to for thighs… I traditionally do not eat the skins but with this recipe I eat everything but the bone! I follow the recipe exactly except I do add in some ground red pepper and paprika…Thanks for sharing!
Would this recipe work if you were using, say, 4 thighs and 2 breasts?